Handbook of Processed Meats and Poultry Analysis

Nollet, Leo M.L.; Toldr, Fidel

doi:10.1201/9781420045338

Cited by 18 publications

(1 citation statement)

References 22 publications

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“…The reaction of nitrite with pigment in meat forms stable red color which is essential to consumer likeliness. The European Food Safety Authority (EFSA) stated that addition of nitrite is necessary to inhibit pathogenic microorganisms in particular Clostridium botulinum and the maximum level is 150 mg/kg (FAO/WHO, 1996). However, nitrite or nitrogen oxides can react with secondary amines in meat to form nitrosamine, the reaction of which is known as nitrosation.…”

Section: Momordica Cochinchinensismentioning

confidence: 99%

Effect of Gac Fruit Powder on Quality and Nitrosation Activity of Meat Product

Uearreeloet¹,

Konsue²

2016

J microb biotech food sci

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Nitrite is important for meat product quality especially for color stabilization. However, toxicity of nitrite according to nitrosation reaction raises interest of many researchers. To improve the quality and safety of meat product, nitrite was substituted with freeze dried gac fruit aril (GP). Frankfurters were produced with the combination of 50-150 mg/kg sodium nitrite and 0-4% GP and stored at 4˚C. Color, pH and lipid oxidation (thiobarbituric acid reactive substances, TBARS) were determined weekly for 4 weeks whereas sensorial qualities were evaluated after cold storage at 4˚C for one day. Aqueous determination of N-nitrosodimethylamine (NDMA) content was carried out by high-performance liquid chromatography (HPLC) at day zero before and after a two-step in vitro digestion. The results showed that replacement of nitrite with GP caused slightly increase in pH of frankfurter in a concentration dependent manner and falling of pH values were observed after 21 days storage. TBARS values also elevated but only when the highest level of GP (4%) was employed and storage time reached 28 days. Moreover, GP resulted in declining of L* (lightness) and greater of a* (redness) and b* (yellowness) values of frankfurter which these were paralleled with increasing of color acceptability score evaluated by panelists. These color values were unchanged throughout storage period at 4% GP content. Finally, NDMA only occurred after in vitro digestion and tended to increase in the presence of GP. It can be concluded that GP successfully improved color stability and acceptability of frankfurter. However, over dose of GP incorporation (4%) led to increasing of lipid oxidation and nitrosation reaction.

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Section: Momordica Cochinchinensismentioning

confidence: 99%